Two of the most popular dishes in Brazil's Bahia state are bobo camarones (shrimp in yuca cream sauce) and moqueca (seafood coconut stew). This recipe combines both. Coconut milk flavors the sauce, while mashed yuca adds creaminess. Dendê oil (bright orange palm oil) is usually stirred in at the end to lend the sauce color, but I've used annatto oil instead.

Ingredients

8 ounces fresh or frozen yuca (cassava), thawed

3 garlic cloves, peeled

2 pounds large shrimp, peeled and deveined

2 tablespoons fresh lime juice

1/2 teaspoon salt, divided

2 tablespoons olive oil

2 teaspoons annatto (achiote) seeds

1 large onion, halved lengthwise and sliced crosswise (2 1/4 cups)

1 red bell pepper, halved lengthwise and sliced crosswise (1 cup)

3 cups diced seeded peeled tomato

1/2 cup light coconut milk

1 tablespoon chopped seeded Scotch bonnet or habanero pepper

2 tablespoons chopped fresh cilantro, divided

1 lime, cut into 8 wedges

Nutritional Information

Calories 225

Fat 6.6g

Satfat 1.5g

Monofat 2.6g

Polyfat 0.6g

Protein 22.4g

Carbohydrate 19g

Fiber 1.9g

Cholesterol 193mg

Iron 0.8mg

Sodium 371mg

Calcium 105mg

Calories 225

Fat 6.6g

Satfat 1.5g

Monofat 2.6g

Polyfat 0.6g

Protein 22.4g

Carbohydrate 19g

Fiber 1.9g

Cholesterol 193mg

Iron 0.8mg

Sodium 371mg

Calcium 105mg

How to Make It

Step 1

Peel yuca, and cut into 1/2-inch cubes to measure 1 1/4 cups. Place yuca in a medium saucepan; cover with water. Bring to boil over high heat. Cover, reduce heat to medium-low, and simmer 25 minutes or until tender. Drain yuca in a colander over a bowl, reserving 1/2 cup cooking liquid. Return yuca and reserved 1/2 cup cooking liquid to pan; mash with a potato masher until smooth. Discard any tough fibers.

Step 2

Place garlic on a cutting board; mash to a paste by dragging and pressing broad side of knife over garlic several times. Combine garlic, shrimp, lime juice, and 1/4 teaspoon salt in a medium bowl. Let stand at room temperature 30 minutes.